Napa Cabbage Sticky Rice Rolls

1. Clean and rinse sticky rice with water until water turns clear. Soak for 4 hours or overnight. Some brands may not need long soak time, please check package's directions. 2. Drain and place rice it in a glass bowl or bowl that can withstand heat. 3. Prepare a steamer with water and bring it to a rolling boil. Place the rice bowl in inner steamer rack, add a cup of water, then stir to combine. 4. Steam rice over high heat for 20 to 25 minutes. Once the grain turns translucent, then it's ready. If not, add splashes of water and steam again. Remove and let it cool. 5. To make the filling, heat a non-stick pan with 1 teaspoon oil, sauté minced ginger until fragrant, then continue to sauté the rest of the filling ingredients. Season with soy sauce, toasted sesame oil, salt, and pepper. 6. Transfer mixture to the cooled rice's bowl and mix to combine. Taste test and season if needed. 7. Bring a pot of water to boil, blanch Napa cabbage leaves for about 1 to 2 minutes . Remove and quickly plunge them in icy water to stop the cooking (optional step). 8. Place one cabbage leaf on a cleaned surface. Add a heaping spoon of filling in the middle, fold in and wrap to seal. (Note: more filling for a larger leaf). Repeat with the remaining ingredients.⁣ 9. In a heated non-stick pan with 2 teaspoons oil, place as many cabbage wraps as it will fit on one layer of the pan. Cook until both sides are nicely brown, flipping halfway. Remove and set aside. 10. Using the same pan, add a little more oil and sauté ginger until golden brown. 11. Then add the mushrooms, green onions, and chopped Thai chilies and give it a quick stir. 12. Add the water and bring the heat up then lower to a simmer and stir in the cornstarch slurry. 13. Place cabbage rolls in the sauce and cook for 30 seconds on each side to allow the cabbage to absorb the sauce. 14. Transfer cabbage rolls to a serving dish and serve warm with more sauce.